1. Line a baking tray with baking paper. Combine rice custard, fingers, essence and almond meal in a medium bowl. Roll tsp of mixture into 24 balls. Place in the fridge for 1 hour to firm.
2. Place chocolate in a small heatproof bowl over a small saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, for 3 minutes or until smooth.
3. Place coconut on a large plate. Use a fork to dip each truffle into the melted chocolate, allowing any excess to drip off before lightly rolling in coconut. Place truffles on tray. Place in the fridge for 1 hour to set.
Serve.